“Hash” restaurant opens on Garthwick’s doorstep

By Merry Mackinnon

The Bee, Nov 27, 2008, Updated Oct 30, 2009

Michael Murray, co-owner of the recently-opened “Hash” Restaurant on the border between Sellwood and Garthwick on S.E. 17th, serves up corned beef hash, one of restaurant’s many breakfast and lunch menu items.

Merry MacKinnon / THE BEE

When “Hash” Restaurant opened on Wednesday, September 3rd, on the south edge of Sellwood on S.E. 17th, the owners made a promise to their customers. In writing, on their breakfast and lunch menus, Richard Wong and Michael Murray pledged to use milk, cream, and butter from hormone-free cows, and eggs from cage-free, vegetarian-fed hens.

The owners, who attended culinary school together, also buy fresh, local produce and meat that doesn’t contain hormones or preservatives. They cure and smoke their own bacon, bake their own bread and, so far, report that they have avoided canned ingredients.

“We have yet to open a can in here,” says Murray, while preparing corned beef hash, one of the new restaurant’s signature dishes. “We do everything in-house.”

The recipe for hash has certainly evolved since its mid-Twentieth-Century concoction of mashed, unrecognizable leftovers. For one thing, Murray’s and Wong's hash isn’t even mixed: It’s layered.

And, they offer four versions — corned beef, bacon, veggie, and chanterelle mushroom. Their corned beef hash consists of tiers of diced herbed-potatoes and vegetables beneath

slices of corned beef, topped with a poached egg and accompanied by two pieces of home-made brioche, a fresh fruit salad, a delicately-spiced mustard hot sauce and jam (made with fresh Oregon strawberries, of course).

“Everything is local,” Murray explains, “as much as humanly possible.”

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